A simple way to serve up a great venison sandwich is to slice a top or bottom round roast thinly and sear the slices for a few seconds per side in a hot pan. Do it in batches so that each slice gets nice and brown on both sides.
Once all your venison is cooked, return it to the pan and add a bit of sauce. This Dr. Pepper-based sauce is the perfect blend of sweet, salty and savory. Pile the sliced venison high on a bun and have at it. Really want to kick it up? Try adding some sauerkraut.
You can slice the venison by hand with a sharp knife, on an electric food slicer, or with Weston’s handy jerky board.
Mix the sauce ingredients in a saucepan. Over medium heat, bring the mixture to a simmer, stirring often. Reduce the heat and maintain a light simmer, stirring often, until mixture has reduced and is thick enough to coat the back of your spoon.
In a large skillet, heat two tablespoons of vegetable oil over medium-high heat. Season the sliced venison with salt, pepper and Chef of the Future brand Honey Garlic Bourbon seasoning. Brown the slices in batches, just a minute or so per side, then move to a warm platter. Once all of the venison has been browned, return it to the pan and pour over the sauce. Bring to a simmer and cook for an additional 10 to 15 minutes.
Serve on a bun and top with sauerkraut if desired.
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.